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Foody World - Processor

3000 Sexsmith Rd, Richmond BC V6X 4K9 · Processor

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
3.9 / 5 (8)

Opening hours

  • Friday9 AM–12 AM
  • Monday9 AM–12 AM
  • Saturday9 AM–12 AM
  • Sunday9 AM–12 AM
  • Thursday9 AM–12 AM
  • Tuesday9 AM–12 AM
  • Wednesday9 AM–12 AM

Contact details, hours and reviews from Google Maps

Inspection summary

Foody World - Processor has been inspected 19 times by Vancouver Coastal Health since May 16, 2016. The most recent inspection, on January 14, 2026, recorded 1 infraction.

6 of 19 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 7 times across 6 separate inspections, most recently on January 14, 2026. For example: The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 6 times across 5 separate inspections, most recently on December 30, 2025. For example: Potentially hazardous food is thawed in a manner that makes it safe to eat.

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded 6 times across 4 separate inspections, most recently on September 24, 2024. For example: Food is handled in a sanitary manner and is not subject to contamination.

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on December 30, 2025. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on January 3, 2018. For example: The premises is free of pests.

About this data

These results come from Vancouver Coastal Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

19 inspections

  1. Routine Follow-up

    1 infraction

    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
      • Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
  2. Routine

    2 infractions

    • Potentially hazardous food is thawed in a manner that makes it safe to eat.
      • Potentially hazardous food is not thawed using appropriate equipment and/or approved methods.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
  3. Routine Follow-up

    1 infraction

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not in adequate repair or in sanitary condition.
  4. Routine

    8 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not in adequate repair or in sanitary condition.
    • Food is handled in a sanitary manner and is not subject to contamination.
    • Potentially hazardous food is thawed in a manner that makes it safe to eat.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Temperature records are not being used to monitor critical limits.
      • An accurate thermometer is not provided.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Procedures in the sanitation plan are not being followed.
  5. Routine

    3 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not in adequate repair or in sanitary condition.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Temperature records are not being used to monitor critical limits.
      • An accurate thermometer is not provided.
  6. Routine Follow-up

    1 infraction

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not in adequate repair or in sanitary condition.
  7. Routine

    4 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not in adequate repair or in sanitary condition.
      • Equipment or materials not required for the operation are stored on the premises.
    • Potentially hazardous food is thawed in a manner that makes it safe to eat.
    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
      • Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
  8. Routine Follow-up

    0 infractions

  9. Routine Follow-up

    0 infractions

  10. Routine Follow-up

    1 infraction

    • The premises and all equipment, utensils and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
      • The premises is not maintained in a sanitary condition.
  11. Routine Follow-up

    1 infraction

    • The premises and all equipment, utensils and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
      • The premises is not maintained in a sanitary condition.
  12. Routine

    7 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not in good repair.
      • Inadequate lighting and/or ventilation on the premises.
    • Food is handled in a sanitary manner and is not contaminated.
      • Food is not protected from contamination during transportation, display, storage or preparation.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored or displayed at a temperature of 4 degrees Celsius or below.
      • An accurate thermometer is not provided.
    • The premises and all equipment, utensils and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
      • The premises is not maintained in a sanitary condition.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
      • Sanitizing solution is not present or at insufficient concentration.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
    • The premises is free of pests.
  13. Routine Follow-up

    0 infractions

  14. Routine Follow-up

    2 infractions

    • Food is handled in a sanitary manner and is not contaminated.
      • Food is not properly covered.
      • Food is not protected from customer contamination. (e.g. sneeze guards)
    • A food premises must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Procedures in the sanitation plan are not being followed.
      • Sanitizer levels are not being monitored and recorded.
  15. Routine Follow-up

    0 infractions

  16. Routine Follow-up

    0 infractions

  17. Routine Follow-up

    0 infractions

  18. Routine Follow-up

    2 infractions

    • An operator of a food premises must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
    • A food premises must have written procedures to ensure the safe and sanitary operation of the establishment.
  19. Routine

    4 infractions

    • Food is handled in a sanitary manner and is not contaminated.
      • Food is not protected from contamination during transportation, display, storage or preparation.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing station is obstructed or being used for other purposes.
    • An operator of a food premises must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Food safety plan is not developed.
    • A food premises must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitation plan is not developed.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Jayden

    At Foody world there is a lot of good selection of foods and drinks from all around Asia. The staff is nice and tries to do the best they could to help you. The food is great and fresh! Their art work with Asian snacks is above average Such as the blossom popping coolin snacks that I took a picture of last week and the coconut drink structure I took this week. This is probably the best store I’ve ever been in my life since it includes everything that I could wish for. RECCOMENDED

  • The Roaming Palate

    I will drive all the way in from the Fraser Valley to come to this location, it's just that good. All their food is always fresh. I've never encountered a time where I've gone in and the produce was not crisp and full of color. None of their items are even close to expiration dates. They're very on top of making sure everything is fresh and on the shelves. Customer friendly as well and very helpful if you need anything. It's my go-to place when I'm getting ingredients for my hot pot. They also have a hot food buffet section and the deep fried fish is amazing

  • Sie Jardin

    The store is very organized and quite clean, fully stocked. however partner made the mistake of buying some lychee ..these shouldn’t be on the shelf. Waste of money & food. I can’t drive 30 minutes to return right away. All moldy one one side.

  • Elon Gates

    Wow this really was a world full of food! Lots of chinese snacks, fresh food, bakery and grocery. Good selection and Decent price! Very enjoyable vistor from out of city must try the chicken and dumplings!

  • Tario Sultan

    Foody World is one of the best grocery stores in Richmond. Amazing selection of international products, fresh produce, and great seafood at reasonable prices. The store is clean, well organized, and the staff are friendly even during busy hours. Definitely my go to spot for quality groceries.

  • Jayden

    At Foody world there is a lot of good selection of foods and drinks from all around Asia. The staff is nice and tries to do the best they could to help you. The food is great and fresh! Their art work with Asian snacks is above average Such …

  • The Roaming Palate

    I will drive all the way in from the Fraser Valley to come to this location, it's just that good. All their food is always fresh. I've never encountered a time where I've gone in and the produce was not crisp and full of color. None of …

  • Sie Jardin

    The store is very organized and quite clean, fully stocked. however partner made the mistake of buying some lychee ..these shouldn’t be on the shelf. Waste of money & food. I can’t drive 30 minutes to return right away. All moldy one one side.

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